Friday, November 11, 2011

The New Cupcake

                                                                                  Photo from SGCC
Have you seen it? 
Has it caught your eye yet? 

 I've been reading all over the internet about the newest foodie trend. They are calling it the "new cupcake." Wanna take a guess at what people are starting to find way more exciting than sweet little cups of cake?

You bet your sweet booty!
It's savory little cups of deliciousness!

I knew folks would come around eventually. Savory cups, muffin sized treats, mini meals, they all make sense. Why wouldn't you want your meal miniaturized if dessert is mini too??

Now don't get me wrong, I don't believe to be on the forefront of this trend. I know folks are out there who, heaven forbid, don't read Do You Know the Muffin Pan?, but for those who do I bet you think of me when you see someone else post a muffin pan recipe? Admit it! You think about me!

*blush* :0)

But I digress. I need to show you some of the recipes I found before you turn away and look for a new muffin sized leader!**

The first recipe I want to steal that caught my eye in this internet trend was Pepperoni Pizza Monkey Bread. How clever is that? Perfect for hungry little children!

Pepperoni Pizza Monkey Bread
Recipe and Photo from What's Gaby Cooking 



Ingredients:
  • 2 1/4 tsp active dry yeast
  • 1 cup warm water
  • 1 tsp sugar
  • 2 cups Bread flour
  • 1 cup AP flour
  • 2 tbsp salt
  • 1/2 cup Butter, melted
  • 1 cup Asiago cheese, finely grated
  • 1/2 cup pepperoni slices, cut into small pieces
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 cloves garlic, finely minced
  • 1 cup Pizza sauce
Directions:
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, combine the Bread flour, AP flour and salt. Set aside.
  3. Combine the active yeast and water in a mixing bowl fitted with a dough hook. Let it sit for a few minutes to make sure your yeast is working. Add the sugar and mix for a quick second. Add the flour mixture in batches, scraping down the sides of the bowl. Let the dough hook work its magic for 5-6 minutes until the dough has come together into a large mass. Remove the dough to an oiled bowl and let rise for 60 minutes.
  4. After an hour, remove the dough from the bowl and cut into small 1/2 inch cubes. Dust with flour to prevent them from sticking together. Set aside.
  5. Spray 6 small bundt pans with PAM or cooking spray. (You could also use a large bundt pan)
  6. Melt the butter in a small bowl.
  7. Combine the cheese, pepperoni, oregano, salt and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pans until they are 3/4 of the way full. Let sit for 30 minutes for the dough to rise a little more.
  8. Place bundt pans into the oven and bake for 25-30 minutes until the bread and cheese is golden brown. Serve with warmed marinara sauce or pizza sauce.
  9. Eat a couple before your kids get a hold of them!
Notes:
You can easily use store bought buttermilk biscuits rather than making homemade dough. Just preheat the oven and skip to step 5

**Disclaimer: I do not claim to be muffin sized. Amen.
__________________________

The second recipe I'm going to claim I invented next time I make it I found super exciting was Spicy, Chocolate chunk Cornbread Muffins with Chocolate Ganache. If you aren't a savory sweet person, or maybe not as adventurous NO JUDGMENTS this might not be for you. Chicken. But, did I mention this is a super duper easy box recipe, i.e. you can make it in a "jiffy!" hehe

Spicy Chocolate Chunk Cornbread with Chocolate Ganache
Recipe and Photo from The Nap Time Chef via Babble

Ingredients:
1 box corn muffin mix like Jiffy
1 cup dark chocolate baking chunks
1 teaspoon chili powder or 1 canned chipotle pepper in adobo sauce, chopped

Directions:
Ganache: 1/2 cup dark chocolate chunks and 1/4 cup heavy cream melted together

1. Prepare the corn muffin mix according to directions and mix in the chili powder/chipotle pepper and baking chunks. Bake the cupcakes for the allotted amount of time on the box instructions.

2. Prepare the ganache while the cupcakes are baking and allow it to cool slightly. Once the cupcakes have baked and cooled dip the tops in the ganache and serve.

3. Make everyone try them so they can get over their fear of the savory and sweet combo!

Hope you are excited to try some new savory "cupcake" recipes!
If you have any recipe suggestions, toss them my way.

P.s. I published this at 11:11am on 11/11/11. I think that's so neat! Oh and Happy Veterans Day!

3 comments:

  1. I have such a sweet tooth that I never seem to get past making desserts but I will have to try some savory recipes sometime!!

    ReplyDelete
  2. "**Disclaimer: I do not claim to be muffin sized. Amen." <-- aaahahaha that made my day! LOVE IT!
    and im so glad to see that you are lovin' the muffin-sized magic again my friend!

    ReplyDelete
  3. You don't have to convince me... GREG

    ReplyDelete

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